Recipes By Rosie Schaap
137 recipes found
Madras
This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel. It’s the color of a summer sunset. (The New York Times)
Pink Gin
It’s gin. It’s pink. It’s an elegant drink due for a revival.
Venezuela Libre
Jack McGarry of the Dead Rabbit, a sublime new Manhattan bar, recommends a variation on the Cuba Libre.
The Battle of Ivrea
Tyler Drinkwater of the West Village restaurant Dell’anima has proved how well wine, rum and bitters can work together. This drink is named after the Italian city where residents re-enact the Battle of the Oranges and pelt each other with the fruit.
Autumn Bonfire
My Scotch-whisky-inflected alternative to a Jack Rose.
The Snowball
Advocaat, a Dutch egg liqueur, is the foundation of this British holiday classic; go figure. For the best Snowball, British-style “lemonade” is worth seeking out.
Lu’s Bloody Mary
My friend Lu Ratunil was the man behind the bar on Sundays at Good World, my favorite brunch spot when I was still the sort of person who went out to brunch. He considers himself a bit of a purist when it comes to bloody marys, explaining that ‘‘since the drink has so many ingredients, the key is to balance them.’’
Brandy Alexander
It's sweet, but not too sweet. It's retro, but really timeless. Only the hardest cases could resist the charms of this creamy, frothy delight. That's a dare.
Kalimotxo
Some might consider the kalimotxo (pronounced cal-ee-MO-cho) a guilty pleasure; I’ve received more than a few skeptical glances when I’ve ordered it at bars in New York. But I don’t feel an iota of contrition when I drink this Basque-country classic. It couldn’t be easier: equal parts red wine (some say the cheaper the better, but that’s up to you) and cola. I like a squeeze of lemon juice for a little brightness, and maybe a slice of lemon or orange to dress it up. But purists might consider even those modest additions a little fussy. The overall effect is surprisingly sangria-esque, minus all that fruit-chopping and waiting, and wonderfully refreshing. If you can find cola made with cane sugar rather than corn syrup, all the better, but the drink is still fine with whatever you’ve got on hand. The soda’s caffeine actually makes the kalimotxo a fine pick-me-up: an ideal afternoon drink when you know you’ve still got a long day, and night, ahead.
Frozen Banana Daiquiri
Here’s something to do with those rapidly ripening bananas on the kitchen counter. Simple syrup can be made ahead of time and kept in your fridge, and the basic ratio is one part sugar to one part water (you can do two parts sugar for a richer syrup). Bring water to a boil, add the sugar, and cook until completely dissolved. It’s an easy base for a world of cocktails. (The New York Times)
In Bloom
Kevin Denton’s recipe for a rosy shrub.
Signal
People may be doctrinaire when it comes to their martinis, but with the daisy, such rules are blithely sacrificed. Noah Bush of Hodges Bend in Tulsa, Okla., forgoes soda — a traditional component in daisies — in favor of the serious froth that only egg whites can deliver.
Frozen Piña Colada
This drink needs no introduction, and it’s a good reason to have coconut cream, pineapple and maraschino cherries in the fridge. Try raising the bar with Italian maraschinos. (The New York Times)
Jiwon’s Blueberry-Basil Soju
Soju is frequently infused with fruits and herbs. Here, my friend Jiwon Choi combines some of each, which yield a brightly fragrant result.
Sous le Soleil
A homage to my mom, who loved the song of a similar name by Godard’s muse Anna Karina.
Spiced Clementine Syrup
Moo’s Manhattan
Maria's Bloody Mary
Maria Cenname, a bartender at the Black Horse Pub, specializes in a variant of the bloody mary, which features an orange-flavored vodka.
Sea Breeze
Dill-and-Garlic Vodka
The Fox and the Grapes
Here, gin (plus pisco and a splash of absinthe) works perfectly with sweet, diminutive Concord grapes, garnished with the edible purple-blue flower of the licoricey hyssop plant, a member of the mint family. Check the farmers’ market or a local nursery for the plant. (The New York Times)
Marianito
Vermouth shouldn't be relegated to supporting roles in mixed drinks; it deserves a star turn. And it's hard to imagine an aperitif simpler, or better, than the Marianito, which is nothing but Spanish vermouth on the rocks, with a twist or slice of lemon or orange, and the satisfyingly salty addition of a green olive.
Updated Whiskey-Ginger Highball
A dressed up version of an easy favorite, galvanized by fresh ginger and orange.
La Puesta del Sol
I created this vermouth-forward recipe in my Brooklyn kitchen, but it transports me to a terrace in Spain at sunset. This combination of an especially lovely Spanish vermouth, fresh grapefruit juice, tonic, and bitters has become a fast favorite — and I've yet to serve it to anyone who doesn't love it, too. You could serve it in a highball, or a double old fashioned glass, but I like it best in a large wineglass, which makes it even more festive.